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Ingredients
- 1 c. Vegetable oil
- 1 c. All-purpose flour
- 2 c. Minced onions
- 1 c. Minced celery
- 1/4 c. Diced garlic
- 1/2 lb Sliced andouille sausage 1 lb. claw crab meat
- 3 quart Shellfish stock
- 2 c. Sliced green onions
- 1/2 c. Minced parsley Salt and cayenne pepper to taste
- 1 dsh Louisiana Gold or possibly other pepper sauce
- 1 lb Shrimp, peeled and deveined
- 1 lb Lump crab meat
- 2 doz shucked oysters, (reserve liquor)
Directions
- Preparation Time: 20 min
- Cooking Time: 1 hour
- Louisianans buy more iron cookware than anyone, according to the Lodge foundry, and Folse, chef-proprietor of Lafitte's Landing restaurant near Baton Rouge, probably owns more than anyone else in Louisiana. He has a collection of 1,000 pcs, some dating to the 1700s, and has been known to stroll among customers telling them stories about the pots and pans he used to cook their dinner.
- So Folse was a natural choice to combine the cast-iron cookbook Lodge is publishing this year in celebration of its 100th anniversary. Here's his recipe for gumbo - cooked in iron, naturally.
- In a 7-qt cast-iron Dutch oven, heat oil over medium-high heat. Once oil is warm, add in flour and, using a wire whisk, stir constantly till brown roux is achieved, about 10 min. Don't allow roux to scorch. Should black specks appear in roux, throw away and begin again.
- Once roux is golden, add in onions, celery, bell pepper and garlic.
- Saut=C0e 3 to 5 min or possibly till vegetables are wilted. Add in andouille, blend well into vegetable mix and saut=C0e an additional 2 to 3 min. Add in claw crab meat and stir into roux. This will begin to add in seafood flavor to the mix.
- Slowly add in warm shellfish stock, one ladle at a time, stirring constantly till all is incorporated. Bring to a low boil, reduce to simmer and cook about 30 min. Stir frequently to prevent scorching. Add in additional stock if necessary to retain volume.
- Add in green onions and parsley and season to taste using salt, pepper and pepper sauce. Fold shrimp, lump crab meat, oysters and reserved oyster liquor into soup. Return to a low boil and cook about 5 min. Adjust seasonings and serve over warm cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 230 | 61% |
| Total Fat 25.86g | 32% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.47g | |
| Cholesterol 112mg | 37% |
| Sodium 380mg | 16% |
| Potassium 414mg | 12% |
| Total Carbs 14.46g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.62g | 1% |
| Protein 21.44g | 34% |
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